Better Than Bouillon, Chicken Base, 8 oz

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Not a significant source of Sat Fat, Trans Fat, Cholest, Fiber, Added Sugars, Vit D, Calcium, Iron, Potassium. One thing I noticed when using cornstarch, even when the gravy cooks clump-free, once it starts to cool, the film on the top adds clumps after you stir it. When using corn starch add the corn starch slurry at the end of the recipe after you add the broth to the skillet If you need gluten-free gravy, then absolutely use cornstarch. If you brown the butter in the skillet before adding the broth, then you'll at least have that dimension of flavor in the final product.

I assumed the drippings wouldn't be that good. Wouldn't several cups of water in the roasting pan dilute the overall flavor? Ham doesn't release that much juice, so it's mostly water. I was so wrong. Even though I started with 2 cups of water in my roasting pan, the drippings, salt, and smokey aroma completely transformed it into a rich broth. Milk gave the gravy a classic country gravy taste. I was good but my least favorite. If you love country gravy, then you'll want to make this version.I made several batches with bouillon and was blown away by how delicious and easy it was. Ham bouillon is a worthy way to make ham gravy without the hassle. We recommend starting every day on the two-week challenge with a cup of bouillon to feel great. This is especially important in the first few days. If you forget to have the bouillon in advance, taking it when experiencing side effects may reduce or eliminate them in 15-30 minutes.

It looks like an easy alternative to making my own, but part of me is still leaning towards homemade, and the economic factor might sway it either way.When I made ham gravy with milk, cream, or coffee, I used ½ cup of water and 3 teaspoons of bouillon. I kept the amount of bouillon the same because I added 1.5 cups of milk, cream, or coffee to my measuring cup. Ultimately I use 3 teaspoons of bouillon for 2 total cups of liquid. I hope that makes sense :). Need more recipe ideas? I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue.

Cornstarch goes in at the end of the recipe. Flour goes in at the beginning. How much bouillon do I need? When using flour, you mix it with equal parts oil or butter in a skillet. Continually whisk it for several minutes. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor. Between using straight broth (either bouillon or drippings), milk, and cream, I discovered my personal preferences.For this recipe I'm recommending having two cups of broth so if you're using the water and bouillon combo it would be: TWO CUPS WATER + 2-3 teaspoons of bouillon. It's standard to heat the water up (I would do 2 minutes in the microwave) and then just dissolve the bouillon in the heated water. Ham broth, just like that.